Scrambled Eggs from MFK Fisher
8 good fresh eggs
1/2 pint or more good rich cream
Salt and Pepper
Break eggs gently into skillet. Pour in cream and stir quietly til blended – but no more.
Never beat or whip.
Heat very slowly, stirring from the middle bottom in large curds – as seldom as possible.
Never let bubble.
Add seasoning at last stir or two.
This takes perhaps half an hour. It can not be hurried.